Summer is winding down, but there is time to celebrate the sweetness of summer with this delicious lemonade cake recipe from the second cook book form the Ivory Family, Keeping Up Cookbook.


Or in this case Lemonade Cake!

1/3 Cups sugar

6 tablespoons butter, softened

zest of 1 lemon

3 tablespoons vanilla

2 eggs

2 egg whites

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

11/4 cups buttermilk

Place sugar, butter, zest, lemonade and vanilla in a mixer and mix until well blended. Add eggs and egg whited one at a time, beating well after each addition.  In a separate bowl, mix together dry ingredients. Add dry ingredients to batter, alternating with buttermilk, until all dry ingredients and buttermilk are well blended. Pour into two well greased 9″ round pans. Bake at 350 degrees for 18 to 20 minutes. Cool in pans for 10 minutes, then remove to a cooling rack.


2 tablespoons butter, softened

zest of 1 lemon

2 tablespoons thawed lemonade concentrate

1/2 teaspoon vanilla

1 (8-ounce) package cream cheese, softened

31/2 cups powdered sugar

Mix all ingrietients together exceot powedered sugar and blend well. Gradually add powdered sugar and beat at low soeed untill blended. Don’t overbeat. Frost cake.

This cake is pretty with a a slice of lemon on top.


If you are putting your lemonade layer cake on display finish of your table with this easy flower centerpiece.

Fill a jar with sliced lemons, and fill with stock flowers.